Chiffoncakes

Name: Chiffoncakes
Cuisine: France
Ingredients: ¾ cup granulated sugar; 1½ teaspoons baking powder; ¼ cup unsaturated oil; 3 large egg yolks or 2 tablespoons packed drained chosen cheese; 3 large egg yolks or 2 tablespoons packed drained chosen cheese; 5 tablespoons water; 4 large egg whites

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Chiffon cakes are made with oil exclusively. In spite of being a little sweet, though not as much as angel food cake, they offer a good opportunity to make a very nice cake for heart patients; in it the egg yolks are replaced by another protein (see below).

Ingredients

Ratio of Ingredients per Cup of Sifted Cake Flour

¾ cup granulated sugar
1½ teaspoons baking powder

Europe
France
Cake
Gluten-free
Vegetarian

Method

Mixing Pattern

Blend together the dry ingredients; mix in the oil, egg yolks for the saturated recipe, or well-drained yogurt cheese or well-drained white cheese made from skim milk for the unsaturated recipe, and other liquid ingredients. Bake in an ungreased tube pan only.

Leavening Agents

Egg f